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Ultrasound-Assisted Extraction of Pectin from Malus domestica ‘Fălticeni’ Apple Pomace
Abstract and Figures
The use of an ultrasonic treatment for the extraction of pectin from Malus domestica ‘Fălticeni’ apple pomace, its effects on extraction yield and galacturonic acid content, and degree of esterification of the extracted pectin were investigated. The optimization of the extraction process showed that the highest yield of 9.183% pectin, with a 98.127 g/100 g galacturonic acid content and 83.202% degree of esterification, was obtained at 100% amplitude, pH of 1.8, SLR of 1:10 g/mL, and 30 min. The pectin obtained in optimal extraction conditions was compared to commercial citrus and apple pectin in terms of chemical composition (determined by FT-IR), thermal behaviour (analyzed by differential scanning calorimetry), rheological properties, and morphological structure (analyzed by scanning electron microscopy). By comparison to commercial citrus and apple pectin samples, the FT-IR analysis of pectin extracted by ultrasound treatment confirmed the high degree of esterification and showed similarity to that of apple pectin (88.526%). It was found that the thermal behaviour of the pectin obtained by ultrasound-assisted extraction was influenced by the narrower distribution of molecular weights and the orderly molecular arrangement, while the rheological properties (high viscosity, G0, and G1) of this sample were influenced by the morphological structure and the galacturonic acid content. The correlation coefficient showed a strong positive relationship between viscosity and galacturonic acid content (r = 0.992**).
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... LSR of 20 (v/w), for 30 min). The obtained results fall within the range described in the literature [75][76][77][78]. The pectin extracted from Malus domestica "Falticeni" apple pomace, using UAE, exhibited a yield ranging from a minimum of 1.68% (60% amplitude, pH of 2.5, LSR of 20 (v/w), and 20 min extraction time) to a maximum of 9.18% (60% amplitude, pH of 1.5, LSR of 15 (v/w), for 30 min) [75]. ...
... The obtained results fall within the range described in the literature [75][76][77][78]. The pectin extracted from Malus domestica "Falticeni" apple pomace, using UAE, exhibited a yield ranging from a minimum of 1.68% (60% amplitude, pH of 2.5, LSR of 20 (v/w), and 20 min extraction time) to a maximum of 9.18% (60% amplitude, pH of 1.5, LSR of 15 (v/w), for 30 min) [75]. ...
... The obtained data align with the information described in the literature. Dranca et al. [75] recorded an EW of 704 g/mol for UAE pectin extracted from Malus domestica apple pomace (at 20 kHz, pH~1.8, for 30 min, LSR of 10 (v/w)). For the MAE pectin, they obtained an EW of 1612 g/mol (560 W, pH~2.2, 120 s, LSR 10 (v/w)). ...
The article investigates the process of pectin extraction using ultrasonic and microwave techniques from apple pomace generated during juice production in the context of circular bioeconomy. The extraction yield, equivalent mass, content of methoxyl groups, content of anhydrogalacturonic acid, and degree of esterification of pectin were investigated. These indicators varied depending on the parameters and extraction method. The resulting pectin displayed a co-extracted total polyphenol content (TPC) ranging from 2.16 to 13.05 mg GAE/g DW and a DPPH radical inhibition capacity of 4.32–18.86 μmol TE/g. It was found that the antioxidant activity of raw pectin is correlated with TPC and with the content of terminal groups released during the polysaccharide degradation process. The extracted pectin was used as a binding and coating agent for dried fruit bars. Evaluation of water activity (aw), TPC and total flavonoid content (TFC), together with sensory and microbiological analyses of the fruit bars over a period of 360 days, revealed a protective effect of pectin: reducing moisture loss, minimizing the degradation of bioactive compounds during storage, and maintaining the potential antioxidant activity of the product.
... Demand for low methoxyl pectin (LMP) increases with the increasing popularity of low-calorie products [11] since LMP could develop networks without sugar [12]. Commercial LMP commonly found include pectin from apple, citrus, and sunflower [13]. Based on their chemical structure, the difference is due to the process of LPM formation and the composition of neutral sugars. ...
... The concentration at which model from dilute region intersects model from semi dilute region was defined as a critical concentration (c*). The intersection of the two models occurred when y 1 = y 2 (equation (13) and further described in equation (14). Linearization of equation (14) resulted in equation (15). ...
Determining viscosity and critical concentrations is essential for industrial application of pectin solution. Critical concentration can be determined rheologically based on zero shear viscosity , apparent viscosity, specific viscosity, and consistency index of dilute polymer solution. Direct experimental comparison of the aforementioned methods for critical concentration determination is still lacking. Therefore, this study aims to experimentally compare different viscosity methods to determine critical concentration of three different pectin solutions (sun flower, citrus, and apple). The three pectin sources at concentrations of 0.1–3.0 % (w/v) showed Newtonian to shear thinning behavior. The critical concentration ranges of pectin, from the lowest to highest, was sunflower (0.6792−0.9589 % (w/v)), citrus (0.7172−1.0347 % (w/v)), and apple (0.7645−1.1233 % (w/v)). Critical concentration determined based on consistency index was relatively close to the result obtained from zero shear viscosity. Whereas critical concentrations of the pectin solutions determined from specific viscosity and apparent viscosity were significantly different from critical concentration determined from zero shear viscosity.
... The compositional and structural characteristics of the pectin recovered with and without the assistance of US are shown in Table 3. As expected, GalA was the most abundant monosaccharide in both samples, being significantly higher in samples extracted by US, in agreement with Dranca and Odorian [26] who stated, in apple pomace, that sonication has a statistically significant influence on the GalA content of the extracted pectin. Regarding the content of GalA and neutral sugars (Table 3), it is evident that the structure of pectin consists mainly of HG, as well as a small part of RG-I (arabinan and arabinogalactan) chains [8]. ...
... Hua et al. [35] observed that high Mw and methoxyl content means a small number of molecules, a greater distance between them and strong electrostatic repulsions along the chain, resulting in lower viscosity of pectin extracted from conventional heating. Following a Pearson correlation, Dranca and Oroian [26] found a negative correlation between the viscosity and 1634 cm − 1 wavenumber transmittance [36] observed in citrus pectin high methoxyl group content and lower viscosity. A highly positive correlation between viscosity and GalA content (r = 0.992) was also found, since a higher GalA content directly influences the formation of the pectin network [36]. ...
Inflammatory bowel disease (IBD) is a public health challenge and the use of pectin for symptom amelioration is a promising option. In this work, sunflower pectin has been extracted without (CHP) and with assistance of ultrasound (USP) using sodium citrate as a food-grade extracting agent. At optimal conditions (64 °C, 23 min) the highest yield was obtained with ultrasound application (15.5 vs. 8.1 %). Both pectins were structurally characterized by 1H NMR, HPSEC-ELSD, FT-IR and GC-FID. Unlike CHP, USP showed a lower molecular weight, higher galacturonic acid, lower degree of methyl-esterification and, overall, higher viscosity. These characteristics could affect the anti-inflammatory activity of pectins, evaluated using DSS-induced IBD model mice. So, USP promoted the defence (ICAM-1) and repair of the gastrointestinal mucosa (TFF3, ZO-1) more effectively than CHP. These results demonstrate the potential amelioration of acute colitis in IBD mice through USP supplementation. Taking into account the biomarkers analysed, these results demonstrate, for the first time, the positive impact of sunflower pectin extracted by ultrasound under very soft conditions on inflammatory bowel disease that might open up new possibilities in the treatment of this serious pathology.
... Based on the above principles, the galacturonic acid content of pectin was analyzed by carbazole colorimetry method applying a UV-2501PC UV-Vis spectrophotometer (Shimadzu Corporation, Tokyo, Japan). The content of galacturonic acid was measured by means of the method developed by Florina Dranca and Mircea Oroian with some modifications [23]. In brief, 1 mL of the sample solution (20 μg/mL) was taken into a glass tube, then 6 mL 98% H 2 SO 4 was added under cold water bath conditions. ...
... The degree of esterification (DE) of the extracted PP pectin was determined using the titration method described previously by other researchers [9,10,23] with minor modifications. In brief, dried pectin sample (100 mg) was moistened with ethanol (2 mL) and was then dissolved completely in distillated water free of CO 2 (20 mL). ...
The approach of converting fruit by-products to produce value-added products contributes to sustainable development and environmental protection. Ultrasound assisted extraction technique was applied to extract pectin from waste pomelo peel (PP) using eco-friendly organic acid (citric acid). A Box-Behnken design (BBD) of response surface methodology (RSM) was employed to optimize the extraction conditions and investigate the individual and interactive effect of process variables (citric acid concentration, ultrasound temperature and ultrasound power) on the pectin yield. A second-order polynomial model was developed using multiple regression analysis and it showed higher adequate in predicting the pectin yield. The results showed that the maximum pectin yield of 21.68% was obtained at optimal conditions of citric acid concentration 1.66%, ultrasound temperature 75 °C and ultrasound power 191 W. The optimized pectin was classified as high methoxyl pectin due to its high esterification degree 67.26 ± 0.32%. The galacturonic acid content and ash content of the pectin were 82.89 ± 1.35% and 1.47 ± 0.21%, respectively, indicating its higher degree of purity. In addition, the pectin presented higher emulsion properties, emulsion activity of 54.3% and the values of emulsion stability of 76.9% to 85.7%. The PP pectin presented a smooth, but wrinkled and loosen surface. The pectin degradation was found in the temperature range from about 220 to 280 °C.
... A major influence on pectin's methoxyl content, anhydroglacturonic acid and degree of esterification content exhibited by MAE (Figure). The result is in harmony with the results conveyed by Dance et al., [27] and Hosseini et al. [28]. In the microwave approaches, the heating happens speedily in the entire substance and, this deactivates the pectolytic enzymes more rapidly. ...
Pectin is one of the most widely used functional polysaccharide, which is extensively used in food, biotechnological, chemical, cosmetic, and pharmaceutical industries. Pectin can be suitably extracted from apple pomace which is the main by-product of apple juice industry. In this study, pectin obtained from microwave assisted extraction (MAE) and conventional extraction (CE) were compared in terms of extraction yield, extraction time and extraction temperature. The type of acids namely organic acids and mineral acids were also compared, in which pectin from apple pomace was extracted using different concentration of organic acid (citric acid, 0.1 M and 0.05 M) and mineral acid (hydrochloric acid, 0.1 M and 0.05 M). The best extraction condition of the extraction process was found to be higher in yield by using citric acid at microwave power of 180 W, solid-to-liquid ratio of (1:25), concentration of citric acid of 0.1 M for 90 s. Under these conditions, the extraction yield of pectin reached 19.1 ± 0.2%, methoxyl content (5.27%), anhydroglacturonic acid (43.38%) and degree of esterification (68.97%). The current work showed that critic acid is a ‘green’ and safe acidic solvent that could be used to extract pectin from apple pomace that was highly competitive and environmentally friendly process. The microwave Assisted extraction method is considered to be a potential alternative conventional (traditional) extraction method. The obtained data undertakes that apple pomace obtained by the green extraction has a great potential to be a valuable source of pectin, while preserving similar quality to conventional sources of pectin.
... This indicates that very acidic conditions caused pectin to flow from the plant material, hence increasing the extraction efficiency. Ultrasound power was another effective variable that had a direct effect on the extraction [78]. This finding may be attributable to the cavitation effects of ultrasonic waves, which improve the solvent penetration into the intercellular substance of the plant. ...
More than 58 million metric tonnes of oranges were produced in 2021, and the peels, which account for around one-fifth of the fruit weight, are often discarded as waste in the orange juice industry. Orange pomace and peels as wastes are used as a sustainable raw material to make valuable products for nutraceuticals. The orange peels and pomace contain pectin, phenolics, and limonene, which have been linked to various health benefits. Various green extraction methods, including supercritical carbon dioxide (ScCO2) extraction, subcritical water extraction (SWE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE), are applied to valorize the orange peels and pomace. Therefore, this short review will give insight into the valorization of orange peels/pomace extraction using different extraction methods for health and wellness. This review extracts information from articles written in English and published from 2004 to 2022. The review also discusses orange production, bioactive compounds in orange peels/pomaces, green extractions, and potential uses in the food industry. Based on this review, the valorization of orange peels and pomaces can be carried out using green extraction methods with high quantities and qualities of extracts. Therefore, the extract can be used for health and wellness products.
Biomass resulting from food production represents valuable material to recover different biomolecules. In our study, we used apple pomace to obtain pectin, which is traditionally extracted using mineral acids. Our hypothesis consisted of carrying out extractions with organic acids, assisted by ultrasound, by varying processing parameters including time, temperature, and type of acid. The analytical determinations of galacturonic acid content, methoxylation and esterification degree, ζ-potential and extraction yield were used as pectin quality indicators. Pectins extracted using treatment conditions with better performance were assessed biologically in vitro for their potential to be used in biomedical applications. Overall, the extracted pectin presented a galacturonic acid content, methoxylation and esterification degree ranged from 19.7 to 67%, 26.8-41.4% and 58-65.2% respectively, and were negatively charged (-24.1 to -13.2 mV). It was found that factors of time and temperature greatly influenced the response variables excepting the esterification degree, while the acid type influenced the ζ-potential, methoxylation and esterification degrees. Additionally, it was seen that the longer extraction time (50 min) and higher temperature (50 °C) exhibited the better extraction yield (∼10.9%). Finally, the selected pectin showed high cytocompatibility up to 500 μg/mL of concentration when seeded with Neonatal Normal Human Dermal Fibroblasts.
Vegetable oils are extracted from oilseeds, fruits and other parts of plants. The method used in oil extraction is of great importance, as it affects both the quality of the final product and the environment. It is desirable that the extraction method be minimally costly, fast, environmentally friendly, and produce oil of high quality and quantity. Common oil extraction methods are mechanical pressing and solvent extraction, and these methods have advantages and disadvantages over each other. Mechanical extraction and solvent extraction are controversial due to poor product quality and high environmental impacts. This review presents applications where conventional oil extraction processes are assisted by microwave or ultrasound. It is necessary to evaluate the impact of ultrasound and microwave-assisted extraction on the quality of the extracted oil and also to compare the results with those of conventional extraction methods. For this purpose, this review discusses the effects of microwave and ultrasound-assisted extraction on the physicochemical, oxidation indices, bioactive compounds, and antioxidant properties of oil extracted from oil seeds and fruits. Furthermore, this review provides readers with in-depth information on the mechanisms involved, their use, and the impact of operating conditions. The yield and quality of the oil obtained by these processes can vary depending on parameters such as microwave power, ultrasound power, processing time, and temperature. Finally, the review also discusses the challenges and advantages of the industrial application of these technologies.
Apple waste (APW) is the residual product after apple processing, including apple peel, apple core, apple seed, and other components. A large quantity of APW produced is abandoned annually, leading to serious resource waste and environmental pollution. APW is rich in natural active compounds, such as pectin, polyphenols, fatty acids, and dietary fiber, which has a good use value. This paper reviewed the current research on recovering active components from APW. The traditional extraction methods (acid, alkali, physical, enzyme, etc.) and the novel extraction methods (SWE, UAE, MAE, RFAE, etc.) for the recovery of pectin, polyphenols, apple seed oil, apple seed protein, and dietary fiber from APW were systematically summarized. The basic principles, advantages, and disadvantages of different extraction methods were introduced. The requirements of different extraction methods on extraction conditions and the effects of different extraction methods on the yield, quality, and functional activity of extracted products were analyzed. The challenges and future study direction of APW extraction have prospected. This paper aims to provide a reference for other researchers interested in APW extraction, improve the utilization rate of APW and extend the value chain of the apple industry.
The pulp of gabiroba fruits was submitted to a hot water extraction, giving rise to a crude pectin named GW. GW was shown to be composed mainly of arabinose (54.5%), galacturonic acid (33.5%), galactose (7.6%), and rhamnose (1.6%). GW was characterized by chromatographic and spectroscopic methods indicating the presence of homogalacturonans (HG) with a degree of methyl-esterification (DM) of 60% and rhamnogalacturonans I (RG-I). HG domain represents 31.9% and RG-I domain 65.3%. Furthermore, GW was submitted to sequential fractionation methods, giving rise to GWP-TEP fraction, structurally characterized by the predominance of HG regions, and confirmed by NMR analysis. The rheological behavior of GW was analyzed at 1%, 3%, and 5% (w/v) concentration with 0.1 mol L⁻¹ NaCl. All samples showed shear thinning behavior. In the oscillatory measurements, the 1% GW showed a liquid-like behavior, while the 3% presented a concentrated solution behavior and the 5% GW a gel behavior.
The present work evaluated the use of ultrasound to extract sequentially phenolics and pectin from mango peel. Initially, the influence of ethanol and ultrasound on the phenolics extraction was investigated. The results showed that the ultrasound did not affect the extraction yield of these compounds. The best total phenolics yield (67%) was obtained with an extraction solution consisting of 50% of ethanol in water (v/v) and without ultrasound application, according to the experimental design. As an innovative extraction methodology, the residue of this extraction was then used to extract pectin assisted by ultrasound. The use of ultrasound increased over than 50% of the pectin extraction yield and did not affect its quality, measured by the galacturonic acid content and the degree of esterification. The sequential extraction of phenolics and pectin shows to be an alternative to use the whole residue from mango peel.
In this work, a Box-Behnken design (BBD) with three variables (ultrasound power, irradiation time and pH) in three levels was applied for pectin extraction optimization. The optimization process showed that the maximum extraction yield was 28.07 ± 0.67% in ultrasound power of 150 W, irradiation time of 10 min and pH of 1.5 (as optimum conditions). In these conditions, ash, moisture and protein contents of SOPP were 1.89 ± 0.51, 8.81 ± 0.68 and 1.45 ± 0.23%, respectively. HPLC analysis indicated that 65.3% of the extracted pectin was galacturonic acid and approximately 72% of total neutral sugars was galactose. The optimized pectin had a total phenolic content of 39.95 ± 3.13 mg gallic acid equivalents/g pectin, the surface tension of 46.56 ± 0.23 and 42.14 ± 0.61 mN/m in concentrations of 0.1 and 0.5%w/v, water holding capacity and oil holding capacity of 3.10 ± 0.12 and 1.32 ± 0.21 g water or oil/g pectin with a suitable emulsifying and antioxidant properties. In addition, SOPP with degree of esterification of 6.77 ± 0.43% was classified as low methoxyl pectin, which confirmed by FTIR and 1H NMR analysis.
Microwave and conventional heating methods were used to extract pectin from lime peel waste using different acid extractants (hydrochloric or citric acid) and peel-to-extractant ratios (1:20 or 1:40). Hydrochloric acid as the extractant resulted in a higher yield of pectin with both methods. The methoxyl content and galacturonic acid content of lime peel pectin were in the range 8.74–10.51% and 79.29–95.93%, respectively. The intense band around 1730 cm⁻¹ corresponded to methyl esterified uronic carboxyl groups and confirmed the higher equivalent weight and degree of esterification for the microwave-extracted pectin than that from conventional extraction. Lime peel pectin could be classified as high methoxyl pectin having a rapid-set gel formation. The viscosity and viscoelastic properties of the pectin solution from both heating methods enhanced with increasing solid concentration. Hence, microwave heating can be a short processing time for pectin extraction from lime peel waste with suitable pectin properties.
In this work, Response Surface Methodology (RSM) and Artificial Neural Network coupled with genetic algorithm (ANN-GA) have been used to develop a model and optimise the conditions for the extraction of pectin from sunflower heads. Input parameters were extraction time (10–20 min), temperature (40–60 °C), frequency (30–60 Hz), solid/liquid ratio (S/L) (1:20–1:40 g/mL) while pectin yield (PY%) was the output. Results showed that ANN-GA had a higher prediction efficiency than RSM. Using ANN as the fitness function, a maximum pectin yield of 29.1 ± 0.07% was searched by genetic algorithm at the time of 10 min, temperature of 59.9 °C, frequency of 30 Hz, and solid liquid ratio of 1:29.9 g/mL while the experimental value was found to be 29.5 ± 0.7%. Extracted pectin was characterised by FTIR and ¹³C NMR. Thus, ANN coupled GA has proved to be the effective method for the optimization of process parameters for pectin extraction from sunflower heads.
Pectins are defined as a group of widely distributed plant cell wall polysaccharides that contain galacturonic acid linked at both the 1 and 4 positions. The wide use of pectin as an ingredient which imparts rheological and textural properties to various food products and the development of applications beyond the food industry have brought about its increase in production and influenced research towards alternative sources and improving the overall isolation process of pectic polysaccharides. In this context, this paper aims to give a complete perspective on the current state of pectin research by mainly focusing on recent research on the extraction of pectin from other feasible sources, on the post-extraction stages of pectin recovery from plant materials (purification and fractionation), and, finally, on the advancements in the study of the physical, chemical, rheological, and functional properties of pectin.
The primary plant cell wall is composed of a complex network of pectin, hemicellulose and cellulose. Potential interactions between these polysaccharides were studied for carrot, tomato and strawberry, with a focus on the role of pectin. The Chelating agent Unextractable Solids (ChUS), the residue after water- and EDTA extraction, was ball milled and subsequently water extracted. For tomato and strawberry, pectin and substantial amounts of hemicellulose were solubilised. Anion exchange chromatography (AEC) showed co-elution of pectin and acetylated glucuronoxylan in tomato, representing 18% of solubilised uronic acid and 48% of solubilised xylose by ball milling from ChUS. The existence of a covalently linked pectin-xylan complex was proposed since xylan co-precipitated with pectin under mild alkali conditions. It was proposed that pectin links with xylan through the RG-I region since degradation of HG did not alter AEC elution patterns for RG-I and xylan, suggesting RG-I – xylan interactions.
To investigate the characteristics of the pectins from fermented and steeped hawthorn wine pomace (FHP and SHP), they were acid-extracted, respectively, and compared detailedly. The results of esterification degree indicated that these two pectins were both defined as high methoxyl pectin, which was confirmed by Fourier transform infrared spectroscopy analysis. Molecular weight of SHP was higher than that of FHP. Differential scanning calorimetry analysis showed that the melt temperature of SHP was lower than that of FHP, and the molecular arrangement of SHP is more orderly than FHP. FHP and SHP solutions exhibited shear-thinning properties but SHP had a stronger anti-shear ability. FHP tended to be more elastic-solid as the concentration increased, which was not prominent in SHP. This study suggested that FHP and SHP powder could be new sources of pectin and both pectins could be potentially used as a thicker and stabilizer in food processing.
This study was to identify active pectin fragments of high in vitro anti-proliferation activities against human colon adenocarcinoma Caco-2 cells, using various pectin fragment preparations dominant with rhamnogalacturonan I (RG-I), rhamnogalacturonan II (RG-II), and galacturonic acid oligomers (GAOS). The samples were prepared from citrus high and low methoxy pectins (HPE and LPE) by endo-α-D-(1,4)-polygalacturonase action coupling with a green process as ultrafiltration (membrane molecular weight cut off > 10k, 1k-10k, and < 1k, giving fragment preparations I, II, and III, respectively). It is indicated that, in the fragment preparations HPE-I, II, and III, the molecular fractions HPE-F1 (RG-I), HPE-F2 (RG-II), and HPE-F3 (GAOS) showed an averaged Mw = 26.7k, 3.4k, and 0.3k, respectively, notably higher than their LPE counterparts. All fragment preparations exhibited concentration-dependent, inhibition effects on Caco-2 cells, where HPE-II (RG-II-domain) revealed an interesting inhibition effect, significantly higher than those did HPE-I (RG-I domain) and HPE-III (GAOS). The HPE-F2 (RG-II) was elucidated and found of IR = 88% at 1.0 mg/mL and half-inhibition concentration (IC50) = 0.12 mg/mL, doubling the effect of HPE-F1 (RG-I) (IR = 45% at 1.0 mg/mL). Conclusively, citrus RG-II fragment showed a promisingly high anti-Caco-2 activity, significantly higher than did RG-I and GAOS, possibly attributed to its special branched structure and low molecular size.
Background
A large amount of food wastes and by-products are produced from farm to plate. They represent valuable sources for the production of high-added value compounds such as pectin. Pectin is the methylated ester of polygalacturonic acid and presents a wide range of applications in pharmaceutical and cosmetic products as well as in food industry such as gelling agent in fruit-based products, stabilizer in fruit and milk beverages and fruit filling for bakery and confectionary products, among others. Therefore, pectin recovery is of great importance.
Scope and Approach
The commercially available pectin is almost exclusively derived from citrus peels or apple pomace, by-products from fruit juice manufacturing. But, nowadays the number of novel food waste and by-products sources for pectin extraction are increasing. Moreover, the application of innovative approaches is necessary due to the limitation of conventional processes. The present review will focus on the conventional and innovative processing techniques (microwave extraction, enzymatic extraction, ultrasound-assisted extraction) to extract pectin from different wastes and by-products.
Key Findings and Conclusions
The pectin extraction differs according to the matrix studied as well as temperature, pH, time, solvents, and solid to liquid ratio. The use of innovative extraction processes such as ultrasound, microwave and enzymes can be a useful tool to increase pectin yield and quality, and reducing extraction time, temperature, use of toxic solvents and strong acidic conditions for pectin recovery. Moreover, the combination of solvent modelling and the use of particular extraction processes can enable the selective recovery of pectin.